White Chip Macadamia Nut Cookies
Source: Marilyn
2 1/2 cups sifted bread flour (or all-purpose flour)
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter; very softened
1/2 cup packed light brown sugar
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 egg
1 egg yolk
2 cups white chocolate chips
1 cup Macadamia nuts; chopped
Preheat oven to 325° and line cookies sheets with parchment paper (or bake on ungreased baking sheets). Sift flour before measuring and stir in soda and salt; set aside. With a hand-held mixer in a medium bowl, cream together butter and sugars until light and fluffy. Beat in vanilla, egg and yolk until light and creamy. Mix in dry ingredients by hand until just blended. Fold in white chocolate and nuts.
Drop dough, 2 tablespoons per cookie onto prepared cookie sheets. Bake about 15 to 18 minutes until edges are set and centers are puffed turning cookie sheet half way around, half way through cooking time. Cool on baking sheets for 1 minute before transferring to rack lined with a brown paper bag (makes cookies chewier) to cool completely. Makes 30 cookies. *The bread flour helps to make this cookie chewy.
Cindy's note - I roll the dough into golf ball size and flatten slightly. I get about 42 cookies.